Recent Posts

lobster

Spiny Tail Lobster

The season is here for Spiny tailed lobster! These local lobsters are absolutely worth every ounce of effort. The tasty and tender meat is a reward. Kim and I served our spiny tailed lobsters with a lobster saffron broth (recipe below) and homemade ricotta gnocchi for Donald Link. An alternate, and albeit easier preparation, would […]

Donald, Val, AJ

Donald Link: The Beginning

A few years back we were lucky enough to befriend Donald Link through a mutual friend in the restaurant business. Donald is the chef/owner of the stellar New Orleans restaurants, Herbsaint and Cochon.

roasted pumpkin seeds

Roasted Pumpkin Seeds

These roasted pumpkin seeds made with coconut oil are delicious; crunchy and salty with a hint of sweetness.

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Fall Into the Season

Host Valerie Rice invites you to an Autumn feast glowing with garden-fresh foods. Read the Article | 1.1 MB Acrobat PDF Originally published in the October/November 2009 issue of Santa Barbara Magazine By Lesley Jacobs Photographs by Luca Trovato Styled by Kyle Irwin

Rica

Rica’s Tortilla Soup

Every time she cooks I am excited. Here is Rica’s wonderful and easy tortilla soup. It is delicious!

tomatoes

Tomatoes…and more Tomatoes

All summer I have been waiting for a garden bounty of tomatoes. Santa Barbara finally got some nice summer heat and ta-da!…I found myself with five enormous plants all heavy laden with beautiful, delicious tomatoes at the same time. Great! Great. Great? My tomato windfall coincided with school starting, a full calendar of non-profit events […]

pinkladycrisp1

Pink Lady Crisp

I use Pink lady apples because they hold up well through the cooking process and they have great brightness and acidity, which I love.

inspired-table

An Inspired Table

Every meal is a fresh experience, a chance to sit down with people you care about and enjoy wonderful food and wine. I love setting the table with the menu in mind. Let a feeling from the meal or color inspiration guide your table. I often pick an element or color that strikes me while I cook.

love-the-veggie

Love the Veggie Platter

This is a great way to move things out of your garden on a daily basis. It is wonderful to have a platter of fresh, vibrant veggies waiting for your guests when they arrive…

a-little-offering

For Your Guests, a Little Offering

I love when we have friends for dinner or visiting from out of town, to bake something for them to enjoy the following morning.  Your guests will appreciate this thoughtful gesture, especially if they have a little too much wine and have to wake up to hungry little children the next day!  My signature offerings […]